Pantellerian Potato Salad (Insalata Pantesca)
Pantellerian Potato Salad (Insalata Pantesca)
Ingredients
For the Pantellerian Potato Salad
- 1 red onion, medium, thinly sliced
- 1/2 teaspoon salt, plus more as needed
- 3 tablespoons red wine vinegar
- 1 1/2 cups cherry tomatoes, halved
- 2 tablespoons capers, drained
- 1/2 cup green olives, pitted and halved
- 1/4 cup fresh basil, fresh leaves, roughly torn
- 1 teaspoon dry oregano
- 1 1/2 pounds potatoes, such as Yukon Gold or red bliss
- 1/4 cup extra virgin olive oil, plus more as needed
Instructions
- 1
Thinly slice the red onion into round discs. Place them in a large mixing bowl, add 1/2 teaspoon of salt and the red wine vinegar. Using your hands, gently massage the onions to ensure they are well coated and begin to soften and pickle. Set aside.
⏱️ 5 min
- 2
Wash the cherry tomatoes and cut them in half. Add the halved tomatoes to the bowl with the marinated onions.
⏱️ 2 min
- 3
Add the drained capers, pitted and halved green olives, fresh basil leaves, and dry oregano to the bowl with the onions and tomatoes.
⏱️ 2 min
- 4
Gently mix all the ingredients in the bowl. Allow them to marinate together for at least 10 minutes to let the flavors meld.
⏱️ 10 min
- 5
While the other ingredients marinate, place the potatoes in a large pot and cover them with cold water. Bring to a boil over medium-high heat and cook until they are fork-tender, about 20-25 minutes depending on their size.
⏱️ 25 min
- 6
Once cooked, drain the potatoes and let them cool down completely. Once cooled, peel the skin off and chop them into bite-sized pieces.
⏱️ 10 min
- 7
Add the chopped, cooled potatoes to the bowl with the marinated ingredients.
⏱️ 2 min
- 8
Drizzle generously with 1/4 cup of good quality extra virgin olive oil and add another good pinch of salt, adjusting to your taste. Mix all ingredients together thoroughly until well combined.
⏱️ 2 min
- 9
Serve immediately or chill for later. This salad can be enjoyed on its own or as a side dish.
Kitchen Tools
Nutrition Facts (per serving)
Pantellerian Potato Salad (Insalata Pantesca)
Ingredients
For the Pantellerian Potato Salad
- 1 red onion, medium, thinly sliced
- 1/2 teaspoon salt, plus more as needed
- 3 tablespoons red wine vinegar
- 1 1/2 cups cherry tomatoes, halved
- 2 tablespoons capers, drained
- 1/2 cup green olives, pitted and halved
- 1/4 cup fresh basil, fresh leaves, roughly torn
- 1 teaspoon dry oregano
- 1 1/2 pounds potatoes, such as Yukon Gold or red bliss
- 1/4 cup extra virgin olive oil, plus more as needed
Instructions
- 1
Thinly slice the red onion into round discs. Place them in a large mixing bowl, add 1/2 teaspoon of salt and the red wine vinegar. Using your hands, gently massage the onions to ensure they are well coated and begin to soften and pickle. Set aside.
⏱️ 5 min - 2
Wash the cherry tomatoes and cut them in half. Add the halved tomatoes to the bowl with the marinated onions.
⏱️ 2 min - 3
Add the drained capers, pitted and halved green olives, fresh basil leaves, and dry oregano to the bowl with the onions and tomatoes.
⏱️ 2 min - 4
Gently mix all the ingredients in the bowl. Allow them to marinate together for at least 10 minutes to let the flavors meld.
⏱️ 10 min - 5
While the other ingredients marinate, place the potatoes in a large pot and cover them with cold water. Bring to a boil over medium-high heat and cook until they are fork-tender, about 20-25 minutes depending on their size.
⏱️ 25 min - 6
Once cooked, drain the potatoes and let them cool down completely. Once cooled, peel the skin off and chop them into bite-sized pieces.
⏱️ 10 min - 7
Add the chopped, cooled potatoes to the bowl with the marinated ingredients.
⏱️ 2 min - 8
Drizzle generously with 1/4 cup of good quality extra virgin olive oil and add another good pinch of salt, adjusting to your taste. Mix all ingredients together thoroughly until well combined.
⏱️ 2 min - 9
Serve immediately or chill for later. This salad can be enjoyed on its own or as a side dish.